Salary: £24,909 - £25,116 per year
Contract Type: Permanent
Position Type: Part Time
Hours: 17 hours per week
Purpose of Job
The cook is responsible for the preparation, cooking, and service of meals within the centre's kitchen.
Description
Major Tasks / Job Activities
* Food preparation and cooking (80%).
* Storage and ongoing maintenance/monitoring of food and non-food storage areas (5%).
* Food service/counter support (10%).
* Adhere to all food safety and health and safety legislation (5%).
Job Activities
* Skilled cooking activities related to a full range of meals, including menu preparation and cooking.
* Completing Cook Safe paperwork, such as recording temperatures.
* Receiving food deliveries, checking temperature and quality, and storing and labelling food appropriately.
* Stock rotation, checking expiry dates, and occasional ordering of stock.
* Maintaining hygiene standards within the kitchen, including cleaning and sterilising equipment and work areas.
* Reporting staff hygiene issues to Supervisors.
* Supporting counter setup, food presentation, and service as required.
* Placing orders for food and non-food items as needed.
* Supporting daily/regular functions.
Supervision and Management of People
Responding to questions from kitchen and serving staff, providing guidance, and occasionally supervising all kitchen staff in the absence of the facilities coordinator.
Creativity and Innovation
Using cooking skills to contribute to menu design and feedback.
Contacts and Relationships
* Daily contact with customers regarding food service.
* Daily contact with internal/external clients, colleagues, suppliers, and delivery drivers.
Decisions (Discretion)
* Recommending stock levels and quality standards to the facilities coordinator.
* Supporting decisions related to food quality and service.
* Supporting stock and perishable goods management.
Decisions (Consequences)
Maintaining menu quality, food safety, and legislative compliance.
Resources
* Managing food costs through effective resource use.
* Ensuring proper use and reporting of faulty equipment.
* Working within tight timescales for food delivery.
* Assisting with staff shortages and problem resolution.
Physical and Environmental Conditions
* Handling hot pots and pans, standing for long periods, and working in environments with temperature extremes and noise.
* Using hazardous equipment and cleaning materials safely.
Knowledge and Skills
* Qualifications: SQA Level 1 or equivalent, or relevant experience, with knowledge of Cook Safe and health and safety standards.
* Knowledge of kitchen machinery and intermediate food hygiene certification.
* Understanding of stock and portion control, and strong interpersonal skills.
Health and Safety
Adherence to health and safety laws, reporting unsafe practices, and ensuring safety for staff and others. Responsible for conducting risk assessments and ensuring compliance with safety procedures.
Regulatory Requirements
This role involves regulated work with children and/or protected adults under the PVG Scheme. Candidates must undergo relevant checks and provide required documentation.
Organisational Culture
Committed to a workplace where all staff feel valued, included, and able to perform their best. The organisation is moving towards a behavioural and technical interview approach focused on core values of Respect, Integrity, and Flexibility.
Salary ranges typically reflect initial starting salaries, with annual increases until reaching the top of the range.
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